Wash and core the tomatoes, and remove any blemishes.

Cut the tomatoes in half and then into small slices or “smiles”.

Add the tomato slices to a large stock pot and add about 1 cup of water (less if the tomatoes are very juicy.)

Bring the pot to a boil and simmer until the tomatoes are softened but not mushy.

Put the tomatoes through a fine sieve to remove the seeds and skins. You can use a food mill if you are making a large quantity.

Discard the skin and seeds.Measure the amount of liquid you have and then pour the liquid back into the stock pot.

Bring to a boil, adding the amount of Kosher salt, onion powder, and celery salt based on how many quarts of liquid your tomatoes have yielded.

Boil gently, stirring until all the spices are dissolved.

Remove from heat. Pour the tomato mixture into a pitcher to cool if using right away or into sterilized canning quart jars to freeze or can. See the information below.